Best Roasted Corn Bisque Recipes

Roasted Corn & Tomato Bisque image

Provided by Sue Masters

Categories Corn

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon chopped garlic
1/4 cup chopped green bell pepper
1 1/2 cups fresh corn kernels (about 3 ears, roasted Note: To roast oven to 450, shuck corn, place in baking pan and cook in hot ov)
4 large tomatoes, quartered (Use Romas for thicker soup)
4 cups chicken stock
1 tablespoon tomato paste
1 teaspoon chili powder
3/4 teaspoon salt, more to taste
1/2 cup grated monterey jack cheese (about 1/3 lb.)
1 cup sour cream
12 slices bacon, fried crisp and crumbled

Steps:

Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
In a large, heavy pot, melt the butter.
Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
Add the chicken stock and stir in the tomato paste.
Add corn cobs to stock.
Add the chili powder and salt; stir to incorporate these ingredients into the soup.
Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
Remove corn cobs and discard.
Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
(The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
Check seasonings and add more salt, if necessary.
Garnish each serving with sour cream, Monterey Jack Cheese and bacon.

Roasted Corn Bisque image

Provided by Kimberly Biegacki

Time 30m

Number Of Ingredients 14

1 Tbsp olive oil
1 small onion, chopped
3 c fresh roasted corn of the cob, removed
1 tsp beau monde seasoning
1/2 tsp ground ancho chili pepper (optional)
salt and fresh ground pepper to taste
4 c low sodium chicken broth
1/4 c heavy cream
1 Tbsp yellow cornmeal
1/2 medium red bell pepper, diced
GARNISH WITH:
1 frank's hot sauce, shakes
2 Tbsp fresh, chopped cilantro
6 lime wedges

Steps:

1. Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)
2. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
3. Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
4. Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
5. Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.